Peach Praline Bread Pudding
I combined several recipes to create this Peach Praline Bread Pudding. Serve it with a dollop of cinnamon whipped cream for a yummy dessert or decadent brunch. The whole family will enjoy this recipe and if you have guests, they may never want to leave!
Peach Praline Bread Pudding
Caramel Sauce
1/4 cup butter
1/2 cup corn syrup
1/4 cup brown sugar
1 teaspoon almond extract
Bread Pudding
1 bag of frozen peaches or 1 1/2 cups sliced fresh peaches
1 loaf of brioche, sliced and cubed into 1 inch pieces
7 eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon cinnamon
Praline Topping
1 cup packed brown sugar
1/c cup flour
1/2 cup butter
1 teaspoon cinnamon
1/2 cup finely chopped pecans (optional)
To make the caramel sauce, melt the butter, corn syrup, almond extract and brown sugar in a small sauce pan over low heat until the butter is melted and the brown sugar is dissolved. Pour into the bottom of a casserole dish. Place the sliced peaches over the caramel sauce.
In a separate bowl, combine the eggs, half and half, vanilla and cinnamon to make the custard for the bread pudding. Whisk until combined. Toss the cubed brioche bread pieces with the egg mixture until all the liquid is absorbed. Layer the wet bread mixture over the peaches and caramel inthe baking dish.
In a small bowl, combine the brown sugar, flour, cinnamon and pecans. Mix until combined. Cut the butter into small pieces and incorporate into the sugar mixture until it forms a crumbly texture. Sprinkle the praline mixture over the bread pudding. Bake in the oven, uncovered for 40-45 minutes or until bubbling. Spoon onto plate and top with cinnamon whipped cream!
Cinnamon Whipped Cream
1 cup heavy whipping cream
1 teaspoon vanilla
1 teaspoon cinnamon
2 tablespoons sugar
In a large bowl, combine the whipping cream, vanilla, cinnamon and sugar. Whip with an electric beater until soft peaks forms. Serve with Peach Praline Bread Pudding.
I am making this right now....I am questioning the absence of sugar in the "custard." Is this recipe correct? Also no oven temperature....I am guessing 350? Thanks!
ReplyDeleteSherry here again....also want to confirm how much Flour in the topping! Is it supposed to be 1/2 Cup or 1/4 Cup or??
ReplyDeleteJust for the record....I added 1/2 Cup White Sugar to the Pudding mixture, along with a pinch of Kosher Salt. I used 1/2 Cup Flour in the Praline Topping, used 350 degrees F for the oven temperature. It was perfect. I sliced more Peaches over the top before topping with Vanilla Ice Cream. I used Fresh Peaches, that I peeled after blanching and let cool. Also, for a kick, add 2 Tbl Peach Brandy to the pudding mixture.
ReplyDelete